DAIRY LABORATORY GUIDE 93 



case one neglects to add coloring to the cream, it may be put 

 in at the time of working by mixing it well with the salt. 



Agitating. To get the maximum concussion during the 

 agitation, fill the churn not more than half full of cream; 

 otherwise difficulties may arise. 



It is well to remove the air from the churn occasionally 

 during the first few minutes of churning. 



When to Stop Churning. It is well to continue churning 

 until the butter-fat granules are about the size of barley ker- 

 nels. This condition will allow a more thorough removal of 

 the buttermilk with the wash water. Overchurning gathers 

 the butter into larger lumps, incorporates much buttermilk, 

 prevents thorough washing, and injures the texture of the 

 butter. 



A few common rules in use are : 1. Stop churning when 

 the butter granules are the size of barley kernels. 



2. Stop churning when the butter floats half way out of 

 the buttermilk. 



3. Stop churning when the glass in the churn cover clears 

 and show bubbles of froth. 



Washing the Butter. The wash water will need to be 

 tempered according to the directions in the subsequent exer- 

 cises. Add an amount of wash water equal to that of the 

 buttermilk; then turn the churn a few revolutions and drain 

 the butter. In case the wash water is very milky, wash the 

 butter a second time It is important to have clean water, 

 free from odors or foreign particles. 



Salting and Working. The butter worker is prepared in 

 the same manner as the churn, after which the butter is 

 removed from the churn to the worker and spread out evenly. 



The markets call for about 2J^% of salt, which will require 

 the addition of about one ounce of salt per pound of butter-fat 

 in the cream, The salt will need to be sprinkled evenly over 



